Good Morning.
It's Halloween but in light of recent events, it seems more appropriate to think about what happened in Pittsburgh. Here is
a menu of fall favorites to have with people who bring good things to your life.
We begin with Autumn Simmer.
2 32 ounce bottles of cranberry juice cocktail
1 46 ounce can unsweetened pineapple juice
1 cup packed brown sugar
4 tsp. whole cloves
3 cinnamon sticks, broken into pieces
The rind of one orange, cut into strips
1 fifth of light rum
Combine the juices and brown sugar in a 24 cup electric coffee maker. Stir well. place the cloves, cinnamon stick pieces, and orange strips in the basket. Assemble the coffee maker and percolate. Remove the basket and stir in the rum just before serving. Pour into mugs.
This warm treat is just as good without the rum. Without, it would be very nice for a morning party or a weekend breakfast. With, it would be great in the evening. Save any leftover in a big pot in the fridge and heat gently for another occasion.
We suggest a Hot Artichoke Spread if you have it in the evening.
1 13.75 ounce can of artichoke hearts
1 cup shredded Parmesan
1/3 cup goat cheese
8 oz. cream cheese, cut into pieces
1/2 cup mayonnaise
2 tbsp. chives
Drain the can and cut the artichokes into bits. In a bowl, combine them with the other ingredients and spread into a brownie size pan. Sprinkle with paprika and bake at 350 degrees for 20 minutes. Serve warm with crackers or a baguette cut into thin slices.
Next we have October Salad. These ingredients will serve four people. Multiply accordingly.
1 large, firm type apple, peeled, cored, and cut into chunks
Two big fat pears, cut in half to make four halves
1/4 cup dried cranberries
1/2 cup slivered almonds, dry toasted for a few minutes in a skillet and chopped
Your choice of salad greens
Place the greens on four individual plates. Top with a pear half. Toss the apple and dried cranberries in the following dressing and pile a little on each half. Scatter the toasted almonds on top. Toasted pine nuts work well also.
Combine in a small bowl:
1/4 cup sour cream
1/2 cup mayonnaise
Salt and pepper to taste
1/4 cup blue cheese, crumbled
For an entree we have Butternut Squash Macaroni Bake.
1 big butternut squash
8 ounces elbow macaroni
1 tbsp. unsalted butter
8 oz. white button mushrooms, cleaned and sliced
2 shallots, chopped
2 tbsp. flour
1 cup whole milk
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 1/2 cups grated Parmesan, not the powdery stuff
Spray a 2 quart oblong baking dish with cooking spray and set aside. Line another baking dish with aluminum foil. Cut the squash in half, remove the seeds, and place the halves, cut side down, in the pan. Roast at 375 degrees for 45 minutes. Remove from oven, scoop out the flesh into a bowl, mash it up with a fork, and set aside. Cook the macaroni according to package directions and drain. Melt the butter in a skillet, add mushrooms and shallots and cook until tender, about 5 minutes. Sprinkle the flour over this mixture, stir, and cook for a couple of minutes. Add the milk and a bit of salt and pepper. Cook over medium heat until thickened and bubbly. Remove from the heat and stir in the mashed squash. Add the pasta and stir to combine carefully. Place half of this mixture in the sprayed baking dish and sprinkle with half the cheese.
Ad the rest of the pasta mixture and add the rest of the cheese. Bake, uncovered, in a 375 degree oven for 20 -25 minutes. Should serve 6.
This dish is similar to the butternut squash ravioli with a fabulous cheese sauce that used to be served at a great little
restaurant in my city. Unfortunately it went out of business.
So with approximately 2000 calories already consumed with the spread, the blue cheese dressing, and the mac bake,
we'd be remiss if we didn't provide an appropriate dessert, Maple Cheesecake.
8 whole graham crackers
1/2 cup plus 2 tbsp. brown sugar
3/4 cup chopped pecans
2 tbsp. melted butter
4 8 oz. packages cream cheese, softened
1 tsp. pumpkin pie spice
1 cup sour cream
1 cup maple syrup
4 eggs
1/2 cup whipping cream
In a food processor or blender, pulse the crackers, pecans, and 2 tablespoons of the brown sugar until crumbly. Add the melted butter and mix. Press this mixture onto the bottom of 9 inch springform pan. Bake in a 325 degree oven for 10 minutes. Beat the cream cheese, spice, and the rest of the sugar in a large bowl. Add the sour cream and 1/2 cup maple syrup and mix well. Add the eggs, one at a time, and beat until the mixture is nice and smooth. Pour on top of the crust and bake in a 325 degree oven for one hour. Remove from the oven and run a knife around the rim of the pan, then set aside, and let it cool thoroughly. Now remove the rim and refrigerate for at least 4 hours. Bring the whipping cream and the rest of the maple syrup to a boil in a saucepan. Stir constantly and simmer on low heat for 10 minutes. Cool completely. To serve, drizzle a little sauce over each slice of cheesecake.
Get into your lovely, warm bed and say your prayers. The country needs all the help it can get.
Best regards,
Elisabeth
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